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Gough and Johnno, Not sure if your mixing up the corriander leaf and seeds, but they taste very different. The leaf is bitter, but the seeds give you a nice citrus flavour/aroma.

As Shed said, keep it around 20C. The instructions will tell you to brew up to 27C (from memory) - Forget that. Also, stir the **** out of your wort to aerate.

Hi Paul, I'm sure a lot of us here started out with a Cooper's kit, and watched your video that came with it. Just one question, did Lisa ever actually drink a beer? ;) Wreck.

Don't know about the Bathurst comp, but for NSW, on your entry you either stated allgrain or kit. Mine was a partial mash, but I still said it was a kit based beer. Were the kit entries K&K or kit plus some specialty grains?

http://au.news.yahoo.com/050331/21/tqw8.html mmmm, methyl-alcohol Wreck.

Warren, I've tried bourghul a few times. Came out pretty good. Wasn't game to go 40-50% with it though and used half wheat malt/half bourghul for the wheat as well as pale malt. Probably will try it without the wheat malt next time.

I don't use whirlfloc either.

Congrats Gough!

Thanks guys. Doc, congrats on the beer and all the best for the christening. Wreck.

Didn't realise it could be used in the mash. Thought it was used for sterialisation.

Snow, What's the sodium met in the mash for?

50/50 is the grain percentages. Half pilsner malt, half wheat. For a belgian wit, unmalted wheat is better. You then need another malt like pilsner which has the enzymes to convert the wheat. 2.5-3.0 litres of water per kilo of grain is a good ratio.

Spicks, I was trying to do the same thing a bit over a year ago, when I started out. I've done everything from a wheat kit to all grain. Only started to get close to a hooegarden when I used the whitelabs yeast, and mashed some unmalted wheat (with pilsner malt). The kit wheat beers I did...

Sounds like a plan!

Not as bad as finding lipstick on your glass the day after mardi gras, right Gerard? :blink: :D

Had lunch there yesterday. Bangers and mash were pretty good. The Thai food looked pretty good too. The wheat is definitely a winner, but I liked the pale too. Wreck.

Heading in there tomorrow. Looking forward to it.

What Jayse said. Gives a nice caramel flavour. I've mainly used it for dark belgians, but thrown some in a lot of dark beers. Tried it for a dunkel weizen, but that didn't come out the best. A little too caramel/sweet. Definitely give it a go.

All the best! Looking forward to hearing how it develops.

The Grumpys used to recommend racking at half gravity. I think most people rack when primary is complete to avoid stuck ferments. Do a search, there's heaps of threads on here about racking.